3 Healthy Stew for this Winter


It’s cold outside and making ourselves comfortable in a couch and a hot cup a soup can make our day completely satisfied. Stews are like a bigger brother for soup, its is much thicker and have some random veggies in it makes it even healthier than soup. And mainly its a low cal diet which gives a feeling of a comfort food, keep a stew on a simmer in the stove it will fill the entire house with a nice aroma of spices.

Here we shall discuss some healthy stew recipes for this winter,

Blanket Stew

This is a more comforting and warming stew that best combo for a snowy day, this stew can be modified according to your preference of veggies or availability of veggies.


  • 9 cups vegetable broth
  • ¼ cup nutritional yeast
  • 1 tsp yellow mustard
  • 1 tbsp tamari
  • 3 large garlic cloves, minced
  • 1 tbsp cornstarch or arrowroot powder
  • 2 tbsp tahini
  • 5 tbsp balsamic vinegar
  • 5 tbsp blackstrap molasses
  • ½ tsp agave nectar (optional)
  • 2 tbsp olive oil


Directions: In a food processor combine all broth ingredients except vegetable broth and puree until smooth. In a pot on medium to high heat, mix the vegetable broth with the processed mixture and stir well. Bring broth to a boil and then reduce to low heat. Add in chopped vegetables and grains.

Apple Pumpkin Stew

Apple in a stew is nothing new, but when it go in hands with pumpkin it gives entirely a new flavor.


  • 1 can pumpkin puree
  • 1 can vegetable broth
  • 1 can’s worth of almond milk
  • 1 large green bell pepper, chopped
  • 1 small cooking onion, diced
  • 1 large honey crisp (or other type of apple), peeled and chopped
  • 1 can of garbanzo beans, drained and rinsed
  • 1 can of diced tomatoes, drained and rinsed
  • 1 can of pinto beans, drained and rinsed
  • 1/4 to 1/2 teaspoon ground cloves (depending on your desired intensity)
  • Salt and pepper to taste
  • Basil to garnish



  1. Prepare all your fruits and veggies. Drain and rinse all your cans of beans and tomatoes.
  2. Pour the pumpkin puree, vegetable broth, and almond milk into the pot of a slow cooker. Stir until well incorporated.
  3. Then toss in everything else. Mix. And season a bit with your cloves, salt, and pepper. (But you can always season more later on).
  4. Put you slow cooker on the high setting for between 3 and 4 hours. Stir every hour or so.
  5. It’s done when the green peppers and apples aren’t crisp, but they also shouldn’t be too mushy.
  6. Store in your fridge. Keeps 5 to 7 days in airtight container.


Peanut Stew


  • olive oil
  • 1/2 medium onion, diced
  • 3 gloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1/2 teaspoon clove
  • 1/4 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon cumin
  • 1 carrot, diced
  • 1 medium sweet potato, cut into 1/2″ dice
  • 2 1/2 cups vegetable broth
  • 1 tablespoon agave nectar
  • 2 tablespoons peanut butter
  • 3 cups spinach, chopped (I cheated and used 1 package of frozen spinach)



  1. Heat the olive oil in pot over medium heat.
  2. Add the onions and sauté for about 5 minutes.
  3. Add the garlic and ginger and continue sautéing for another 2 minutes.
  4. Stir in the spices, and cook for additional 1-2 minutes, until everything is nice and fragrant.
  5. Add the carrot, sweet potato, broth, and honey and bring to a boil and then reduce to a simmer.
  6. Stir in the peanut butter and let stew for about 15 minutes.
  7. Add in the spinach, and stir just until wilted.








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